Pumpkin Cake Bars
Pumpkin Cake Bars offer a delightful blend of pumpkin, warm spices, and nuts, making them perfect for autumn gatherings or cozy desserts. The moist cake base topped with crunchy nuts and spiced cake mix creates a rich, flavorful treat suitable for family and friends alike.
Ingredients
Instructions
- Mix eggs, pumpkin, lite salt, sugar, ginger, cinnamon, and cloves together.
- Pour the mixture into a 13 x 9 x 2-inch pan.
- Sprinkle dry yellow cake mix evenly on top of the pumpkin mixture.
- Drizzle melted butter substitute over the dry cake mix.
- Top with chopped nuts.
- Bake at 325°F (163°C) for 1 hour and 20 minutes.
- Cut into squares while still warm.
Tips & Substitutions
For a more intense flavor, consider adding a pinch of nutmeg along with the spices. If you want to reduce sugar, you can substitute half of the sugar with applesauce. Ensure the pumpkin puree is well-drained to prevent excess moisture, which can affect the texture. This recipe is versatile and can be adapted to include other spices or nuts based on preference.
Serving Suggestions
These pumpkin cake bars are delightful on their own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. They pair beautifully with a warm cup of spiced chai or coffee. For festive occasions, consider serving alongside Mary'S Nut Muffins to create a cozy dessert spread.
Storage & Reheating
Store leftover pumpkin cake bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To reheat, simply warm in the microwave for 10-15 seconds, or enjoy them cold as a delicious snack. They can also be frozen for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cake Bars contains roughly 27 calories, with 0g protein, 5g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Make sure to cook and puree it until smooth. However, ensure it is not too watery, as this can affect the texture of the cake bars. Drain any excess liquid before mixing it into the batter.
What can I substitute for the butter substitute?
You can use melted coconut oil or unsalted butter as a substitute for the melted butter substitute. Both will provide a rich flavor and help bind the ingredients together. Keep in mind that using butter will add more richness, while coconut oil will maintain a dairy-free option.
Can I make these cake bars gluten-free?
Absolutely! Simply substitute the yellow cake mix with a gluten-free cake mix. Ensure that all other ingredients, including spices and nuts, are also gluten-free to avoid cross-contamination. The texture and flavor should remain deliciously intact.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).